Ajloun — As the olive season gets underway in Ajloun Governorate, Al-Rsai, one of the traditional pantry products associated with olives, is returning to the tables of Ajloun households, preserving a culinary tradition that rural families have maintained across generations.
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Al-Rsai combines nutritional value with a strong connection to the agricultural season, while some producing families have begun benefiting from the product through their rural businesses by developing new ways to package, present and market it.
Ajloun Agriculture Director Saitan Al-Sarhan said that the Al-Rsai season is one of the activities associated with the governorate’s olive harvest. He noted that the product is popular among consumers for its distinctive taste and its connection to the traditions of rural families, who have preserved traditional methods of selecting and preparing it.
He added that the quality of Al-Rsai depends on selecting suitable olives at the appropriate time and following sound agricultural practices throughout the production process. He stressed the importance of maintaining the quality of olives intended for pickling, which helps enhance the value and sustainability of the product.
Al-Sarhan said the directorate continues to provide farmers with guidance and support during the olive season through field follow-ups and technical recommendations on handling the harvest, helping maintain the quality of olive-related products.
Heritage researcher Dr. Khaled Al-Jabali said Al-Rsai is part of the collective memory associated with the lives of rural families, who have preserved the methods of selecting, preparing and storing it and passed them down through generations.
He added that olives have long been closely associated with the land, the agricultural season and the table in the lives of local residents, and that continuing to prepare Al-Rsai reflects the community’s connection to its agricultural and culinary traditions. He noted that such products carry cultural and social value in addition to their nutritional value.
Intisar Zaitoun, a member of the “The Environment Brings Us Together” initiative, said preparing Al-Rsai begins with selecting suitable olives for pickling and preparing them according to traditional methods preserved by Ajloun families.
She added that preparing Al-Rsai is a tradition associated with the olive season, with families making it as part of their annual pantry supplies, helping preserve the presence of a product closely linked to Ajloun’s cuisine.
Farmer Mohammad Al-Rashaida said the Al-Rsai season is a stage that farmers look forward to each year, beginning with selecting suitable olives for pickling and ending with preparing the product in a way that preserves its quality and taste.
He added that consumers look for olives that retain their characteristics after preparation, while farmers strive to offer produce that reflects the quality and reputation of Ajloun’s olives.
Toghreed Al-Samadi, who runs a rural products business, said Al-Rsai has become one of the products that producing families can use to develop their businesses by offering it alongside other olive products that are popular with consumers.
She noted that growing interest in traditional products encourages entrepreneurs to develop production, packaging and presentation methods, helping these products reach wider markets and strengthening their role as a source of income for rural families.
Resource: Petra
